Beef and Bean Chili Cheddar (Print Version)
Savory beef and bean stew spiced richly and topped with melted cheddar cheese.
# What You Need:
→ Meats
01 - 1.5 pounds ground beef
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped (optional)
→ Beans
06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, or to taste
15 - ¼ teaspoon ground black pepper
16 - ¼ teaspoon cayenne pepper (optional)
→ Toppings
17 - 1.5 cups shredded cheddar cheese
18 - Chopped fresh cilantro (optional)
19 - Sliced green onions (optional)
# How to Prepare:
01 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking into crumbles, until browned. Drain excess fat if needed.
02 - Add onion, red bell pepper, garlic, and jalapeño (if using). Sauté for 4 to 5 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute until fragrant.
04 - Add crushed tomatoes, beef broth, kidney beans, and black beans. Stir to combine evenly.
05 - Bring to a boil, then reduce heat to low. Partially cover and simmer for 45 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Add a splash of water or broth if chili is too thick.
07 - Ladle chili into bowls. Top with shredded cheddar cheese, chopped cilantro, and sliced green onions if desired. Serve hot.
# Expert Advice:
01 -
- It comes together in under 90 minutes, making it perfect for weeknight dinners or unexpected guests.
- The combination of kidney and black beans creates a hearty texture that feels more substantial than you'd expect.
- Melted cheddar on top transforms each spoonful into something almost indulgent, despite being genuinely simple to make.
02 -
- Don't skip browning the meat properly—that deep color is flavor that you can't get back, and it's the foundation of everything that comes after.
- If your chili tastes flat after simmering, it's usually because it needs salt, not more spice powder—taste as you go and season gradually.
03 -
- Make an extra pot and freeze it—having homemade chili ready in the freezer is like having a secret weapon for busy nights when you still want something that tastes like home cooking.
- Grate your own cheese from a block just before serving rather than using pre-shredded; it melts more smoothly and the flavor is noticeably fresher.